Ingredients: |
Ingredients: 2 T uncooked jasmine rice
1.4 lbs boneless skinless chicken meat
kosher salt
2 T vegetable oil
1/2 cp cilantro
1/2 cp finely minced fresh mint
4 green onions, thinly sliced, plus 2 green onions for garnish
1/4 cp finely minced red onion or shallots
Juice of 3 limes
2 tsps ground California chile, or ground Thai chile (found in Asian markets) to taste, or 1/2 tsp cayenne
1 small head green leaf or butter lettuce, leaves separated, washed and dried
1/2 a cucumber, thinly sliced on the bias
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Directions: |
Directions:Place the rice in a frying pan over medium-low heat and toast, shaking occasionally, until golden, about 7-10 minutes. Cool, then grind to a powder in a spice grinder or clean coffee grinder.
Meanwhile, slice chicken pieces against the grain, then chop into small, 1/4-inch pieces. Season well with salt, using your hands to incorporate the seasoning. Heat a wok or large nonstick frying pan over medium-high heat, then add the oil. When it's hot, add the chicken and cook until done, about 5 minutes, stirring only occasionally so it browns.
Remove chicken from the pan, leaving as much oil behind as you can. Place chicken in a medium bowl with the rice powder, cilantro, mint, thinly sliced green oniions, red onion, lime juice and ground chile. Stir well; season to taste with salt and more chile, if needed. Spread the lettuce out on a platter; pile salad on top. Thinly slice extra green oinions or cut lengthwise into long slovers. Garnish with the green onion and cucumber. Serve immediately. |
This recipe for Thai Chopped Chicken Salad (Lap Kai) is from